Production and supply of high-quality food protein for human consumption: Sustainability, challenges, and innovations

Annals of the New York Academy of Sciences

Volumn 1321, Issue 1, 2014, Pages 1-19

  Wu, Guoyao ^a   Fanzo, Jessica ^b   Miller, Dennis D ^c   Pingali, Prabhu ^c   Post, Mark ^d   Steiner, Jean L ^e   Thalacker Mercer, Anna E ^c  

^a TEXAS A AND M UNIVERSITY   (United States)

^b Columbia University ^*  (United States)

^c Cornell University ^*  (United States)

^d MAASTRICHT UNIVERSITY   (Netherlands)

^e USDA ARS GRAZINGLANDS RESEARCH LABORATORY   (United States)

Author keywords

Agriculture; Food science; Livestock; Plant; Production; Protein; Stunting; Sustainability; Undernutrition

Indexed keywords

AMINO ACID; MINERAL; SOYBEAN PROTEIN; TRACE ELEMENT; VITAMIN;

AGING; ANIMAL FOOD; ARTICLE; CARBON FOOTPRINT; CATERING SERVICE; CHILD GROWTH; CHILD HEALTH; FOOD INDUSTRY; FOOD INSECURITY; FOOD INTAKE; FOOD PROCESSING; FOOD STORAGE; GRASSLAND; HARVEST; HEALTH; HUMAN; INSULIN SENSITIVITY; LIVESTOCK; MEAT; NUTRIENT SUPPLY; NUTRITIONAL VALUE; PLANT; PLANT BREEDING; POLLUTION; PROTEIN DEFICIENCY; PROTEIN FUNCTION; PROTEIN INTAKE; PROTEIN QUALITY; SUSTAINABLE AGRICULTURE; UNITED STATES;

AGRICULTURE; FOOD SCIENCE; LIVESTOCK; PLANT; PRODUCTION; PROTEIN; STUNTING; SUSTAINABILITY; UNDERNUTRITION;

AGRICULTURE; ANIMALS; DIETARY PROTEINS; FOOD QUALITY; FOOD SUPPLY; HUMANS; ORGANIZATIONAL INNOVATION; PROGRAM EVALUATION; UNITED NATIONS;

EID: 84906057493     PISSN: 00778923     EISSN: 17496632     Source Type: Book Series    
DOI: 10.1111/nyas.12500     Document Type: Article

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